Japanese Cuisine

2. Deep fried pork cutlet dish, usually accompanied by shredded cabbage.
3. Taking advantage of the "bounty of the mountains" using bamboo shoots, chestnuts, etc.
6. A cooking technique of sauté and simmer
9. Steamed dishes.
11. A raw seafood dish.
12. Japanese food product made from thinly sliced tofu.
14. Seafood or vegetables that have been battered and deep fried.
15. thick wheat noodles.
16. Bowl of plain cooked rice with another food on top.

1. thin, grayish brown noodles made of buckwheat.
2. Japanese cuisine that uses an iron griddle to cook food.
3. A fried fish cake from Kagoshima, Japan.
4. A Japanese type of skewered, grilled chicken.
5. Brown sea vegetable that grows at the coastline used for cooking.
7. Sauce used for most traditional dishes as flavouring.
8. Traditional Japanese sweets.
10. Grilled and pan-fried dishes.
13. Single portion take-out meal. Consisting on small portions of meat, vegetables and fish.